
meat is mostly consumed among the European and North American Countries. It is mainly derived from the legs, breasts, liver, heart and other parts of the duck. The breast meat of the duck is darker than the breast meat of the other animals like pork, chicken, turkey, among others. Moreover, it is also a good source of protein, riboflavin, niacin, phosphorus, vitamin B6, iron, zinc, and has a small percent of folate, magnesium, and vitamin B12. In addition, duck meat is a very flavourful type of poultry. Owing to the health benefits associated with its consumption the popularity of duck meat has been increased significantly among the globe.